Thick and Chewy Peanut Butter Cookies

For peanut butter lovers, these Thick and Chewy Peanut Butter Cookies are pure bliss. With irresistibly soft centers, lightly crisp edges, and a deep, rich peanut flavor, they strike the perfect balance of texture and taste. Made with simple pantry staples and ready in minutes, they’re ideal for any occasion—from last-minute dessert cravings to weekend baking sprees. Whether you go classic or jazz them up with chocolate chips or coarse sugar, they’re sure to become a favorite!

 Why You’ll Love These Cookies:

• Soft and chewy: Perfectly tender with golden, slightly crisp edges.

• Peanut-forward flavor: Rich and nutty thanks to real peanut butter.

• Easy to make: No chilling required and ready in under 30 minutes.

• Customizable: Add chocolate chips, sea salt flakes, or coarse sugar for extra flair.

 Ingredients

For the Cookies:

Optional Add-Ons:

• Coarse sugar – for rolling dough balls, adds a sweet crunch

• Mini chocolate chips – for extra richness and texture

 Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 2: Cream the Butters and Sugars

• In a large bowl, beat together peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes using a hand or stand mixer).

Step 3: Add the Egg and Vanilla

• Mix in the egg and vanilla extract until fully combined and smooth.

Step 4: Add Dry Ingredients

• Gradually add the dry mixture to the wet, mixing on low speed just until combined.

• If using mini chocolate chips, gently fold them in at this stage.

Step 5: Shape the Cookies

• Scoop dough into tablespoon-sized portions, then roll into balls.

• (Optional) Roll balls in coarse sugar for added texture.

• Place dough balls on the baking sheet, 2 inches apart.

• Flatten each with a fork in a crisscross pattern.

Step 6: Bake and Cool

• Bake for 10–12 minutes, or until edges are lightly golden and centers are soft.

• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

 Tips for Success

• Don’t overbake! Cookies should look slightly underdone in the center when you remove them.

• Use room-temperature ingredients for best results.

• Crunchy peanut butter works if you want a bit of extra texture.

• Store in an airtight container for up to 5 days or freeze for up to 3 months.

 Variations to Try

• Peanut Butter Chocolate Chip: Add 1/2 cup mini or regular chips.

• Sweet & Salty: Sprinkle with flaky sea salt before baking.

• PB&J Style: Press a thumbprint in the center before baking and fill with jam after cooling.

 Final Thoughts

These Thick and Chewy Peanut Butter Cookies are the kind of nostalgic, feel-good treat everyone needs in their baking rotation. Whether you bake a single batch or double it to share, one thing’s for sure: they won’t last long!